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Cajun Shrimp and Cauliflower “Grits”

This quick and easy dinner of Cajun Shrimp and Cauliflower “Grits” has all the flavor and texture of the classic Southern dish and is super healthy to boot!

I am probably late to jump onto the cauliflower bandwagon, but I am LOVING cauliflower lately! Roasted, pan-fried, as cauliflower tots – it is delicious no matter how you cook it! This recipe uses “riced” cauliflower which is prepared by shredding cauliflower into tiny pieces on a grater. I love the texture of riced cauliflower and when it is cooked – it works great as a substitute for rice in a fried rice makeover, and also works great as a substitute for grits in this recipe.

I use a lot of cheddar cheese in the cauliflower to give the dish extra flavor and creaminess. That is a fancy way of saying I am addicted to cheese and I would add twice the amount into this recipe if it was socially acceptable.

Cut the cauliflower into quarters. Use a grater to 'rice' the cauliflower into small rice-like pieces.

Add the riced cauliflower, 1 tablespoon of vegetable oil, and 1/4 cup water to a large pot or large skillet with high sides. Cook over medium heat for 5-10 minutes, stirring frequently. The cooking time depends on how cooked you like your cauliflower. 5 minutes will yield crunchier cauliflower 'grits,' 10 minutes will get you softer cauliflower. Stir in the shredded cheese and continue to cook and stir until the cheese is melted. Season with salt and pepper, if desired.

Season the shrimp with Cajun seasoning. Add salt and pepper if desired. (Some Cajun seasonings already contain salt so you might not need to add additional salt.)

Heat the remaining tablespoon of vegetable oil in a large skillet. Add the seasoned shrimp and cook about 2-3 minutes per side over high heat, or until the shrimp is fully cooked. Serve the Cajun shrimp over the Cauliflower "grits" and garnish with scallions, chopped parsley, or cilantro.